This is my adaptation of a chilliquelles receipe from “Elena’s Secrets of Mexican Cooking.” This one has eggs, and fresh tortillas.
6 fresh corn tortillas
2 T unsalted butter
1/2 cup salsa, or to taste
2 to 3 T. freshly grated parmesan
4 large eggs, combined in a bowl and lightly beaten
salt and pepper to tasteSlice the tortillas into strips about 3/8″ wide. Melt the butter in a large non-stick skillet, then toss in the tortillas strips and turn them to coat them all with the butter. Add the salsa, parmesan and eggs and stir on low heat until the eggs are cooked and the tortillas are like rags. Season with salt and pepper and serve while hot. Serves two.
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